Lemon Olive Oil Cake

Directions

1. 1
   Preheat the oven to 200C.
2. 2
   Grease and line with parchment paper one cake tin with detachable walls.
3. 3
   Scoop the coconut cream out of the can (just the creamy part).
4. 4
   In a large bowl, combine all the dry ingredients, then add the wet ingredients.
5. 5
   Using a mixer, whisk the coconut cream until fluffy and soft peaks form.
6. 6
   Mix until smooth.
7. 7
   Add the remaining ingredients and continue mixing, until you get a nice silky texture.
8. 8
   Pour the batter into the cake tin and place it in the oven.
9. 9
   Let it cool in the refrigerator for about 20 minutes.
10. 10
    Bake for about 20-30 minutes or until a skewer inserted in the middle comes out clean.
11. 11
    take out the cake from the cake tin and slice it into 2-3 layers, depending on how many layers you want. Check out this tutorial so you can learn how to easily slice cake layers.
12. 12
    Let it cool on a rack.
13. 13
    Using a knife or a spatula, spread the frosting on each of the cake layers. Top with lemon slices, berries, and sliced almonds.